Spicy Chicken With Carrot and Herb Salad Recipe

Name: Spicy Chicken With Carrot and Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon ground coriander; ¼ teaspoon ground cinnamon; ¼ teaspoon ground turmeric; ¼ teaspoon ground cumin; 200 g chicken thigh fillets (trimmed of fat); cooking spray; 70 g low-fat yogurt (1/4 cup natural Greek style); 20 g Baby Spinach (leaves); 12 lemon (cut into wedges to serve); 60 g rice (Doongara specified 1/4 cup); 2 carrots (coarsely grated); ¼ cup coriander (fresh leaves); ¼ cup mint (fresh leaves); 125 g green beans (trimmed and sliced); 1 spring onion (finely chopped); 2 tablespoons orange juice (fresh); ground black pepper (fresh)

Servings: persons

½ teaspoon ground coriander
¼ teaspoon ground cinnamon
¼ teaspoon ground turmeric
¼ teaspoon ground cumin
200 g chicken thigh fillets (trimmed of fat)
cooking spray
70 g low-fat yogurt (1/4 cup natural Greek style)
20 g Baby Spinach (leaves)
12 lemon (cut into wedges to serve)
60 g rice (Doongara specified 1/4 cup)
2 carrots (coarsely grated)
¼ cup coriander (fresh leaves)
¼ cup mint (fresh leaves)
125 g green beans (trimmed and sliced)
1 spring onion (finely chopped)
2 tablespoons orange juice (fresh)
ground black pepper (fresh)

1
Cook the rice in a small saucepan of boiling water following packet directions and set aside for 15 minutes to cool.
2
Preheat a barbecue grill to medium high.
3
Put the ground coriander, cinnamon, turmeric and cumin in a medium shallow dish and add the chicken and turn to coat.
4
Spray each side of chicken fillets with cooking spray and put on the barbecue grill and reduce the heat to medium and cook on each side for 5 to 6 minutes or until cooked through and transfer to a plate and cover loosely with foil and set aside for 2 to 3 minutes to rest.
5
CARROT AND HERB SALAD - put the cooled rice, carrot, coriander, mint, beans and spring onion in a medium bowl.
6
Add the orange juice and season with pepper and toss to combine.
7
Slice the chicken and divide between plates and top with the yoghurt and serve with the salad, spinach and lemon wedges.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ½ teaspoon ground coriander, ¼ teaspoon ground cinnamon, ¼ teaspoon ground turmeric, ¼ teaspoon ground cumin, and more.

Yes, Spicy Chicken With Carrot and Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Chicken With Carrot and Herb Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions